INGREDIENTS
2 cups
mixed greens
2
carrots
1/2
prepared fennel bulb
2
radishes
*Optional: 2-3 large stalks asparagus
1 tsp
dijon mustard
1 tsp
minced shallot
1 tbsp
lemon juice (or 1/2 squeezed fresh lemon)
1/4 cup
red wine vinegar
1/4 cup
avocado oil (or other neutral blending oil)
1/4 cup
EVOO